Instructions

Best Served: Warm

Cabbage rolls make a very pretty dish when done properly. Use equal parts of the filling and avoid over-stuffing so the roll’s form is maintained during baking.

Folding, a technique used to mix ingredients with a rubber spatula without deflating the batter, will ensure the perfect balance to these savory creations. In a single motion, gently run the spatula along the side and base of bowl and fold mixture over itself.

In a large pan, sauté the onions, garlic, rosemary, parsley, salt, pepper and 2/3 of butter until the onions are soft. Add the squash, apple and wine and continue to cook for another 10 minutes or until the squash is softened. Remove from the heat and transfer to a mixing bowl. Fold in the cheddar, rice and sausage. Adjust seasonings to suit.

Arrange cabbage leaves and divide filling amongst them. Roll the leaves around the filling creating little packages. Place them in a buttered casserole dish, seam side down. Cover and refrigerate up to 24 hours.

Preheat the oven to 375°F. Cover the casserole dish with foil and bake for approximately 15 minutes. Remove the foil and bake another 5-10 minutes. Withdraw from oven and spoon even portions of Adams Reserve Cheddar Fondue over the stuffed cabbages. Sprinkle with select fresh herbs. Serve warm.

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Chef's Notes

Look for your ingredients to be fresh and natural, for peak flavor, aroma and texture. I prefer Adams Reserve New York Extra Sharp Cheddar because the natural aging allows me to create recipes easily and with an abundance of flavor. Never serve your cheese too cold, as the flavor can’t emerge.